Bobby Flay's Dallas Burger

I have to tip my hat to my wife for this one. She is a Texas girl through and through, and she loves her beef brisket with coleslaw and pickles. I do, too, but I don't necessarily have the patience to wait for the brisket. This burger satisfied her craving for a taste of home and my need for speed, all in one, making it a classic in our house. This burger has even proved popular with patrons of Bobby's Burger Palace.

To make the coleslaw: Whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl. Add the cabbage and carrot, season with salt and pepper, and stir to combine. Let sit for at least 15 minutes and up for 1 hour before serving.

To make the burgers: Whisk together the ancho powder, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de arbol powder in a small bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with spice mixture.

Cook the burgers, using the canola oil and brushing with some of the barbecue sauce after you flip them.

Place the burgers on the bun bottoms and spoon more barbecue sauce on top. Top each one with some of the coleslaw and a few pickles. Cover with the bun tops and serve immediately.

Tips & Techniques

"Crunchify" these burgers by topping each with a handful of potato chips to re-create the full Bobby's Burger Palace experience.